Possibilities for utilization of dietary fiber rich supplement from pepper (Capsicum annum L.) processing waste in bakery products

  • Jasna Mastilović University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Žarko Kevrešan University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Milan Vukić University of East Sarajevo, Faculty of Technology, Zvornik, Karakaj 34a, Bosnia and Herzegovina
  • Marko Ivanović University of East Sarajevo, Faculty of Technology, Zvornik, Karakaj 34a, Bosnia and Herzegovina
  • Jelena Radovanović University of East Sarajevo, Faculty of Technology, Zvornik, Karakaj 34a, Bosnia and Herzegovina
  • Dženita Džinić University of East Sarajevo, Faculty of Technology, Zvornik, Karakaj 34a, Bosnia and Herzegovina

Abstract

By the application of processes of stabilization through drying, separation of seed and grinding of remaining placenta dietary fiber-rich powdered product was obtained from pepper (Capsicum annum L.) processing waste. Effects of dosing of pepper placenta-based supplement (1, 2 and 3%) on farinograph, extensograph and amylograph parameters, as well as test baking, were conducted in this study. Addition of pepper placenta-based supplement resulted in an increase of farinograph water absorption in obtaining of darker and more intensively colored bread crust and in smaller and more evenly distributed pores of breadcrumb. It also inhibited the firming of breadcrumb during bread shelf life. The main negative effects of the application of placenta-based supplement were the increase of dough resistance and the decrease of breadcrumb cohesiveness.


Keywords: Bakery, fiber, pepper, products, waste

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  • Published
    2018-07-11
    How to Cite
    MASTILOVIĆ, Jasna et al. Possibilities for utilization of dietary fiber rich supplement from pepper (Capsicum annum L.) processing waste in bakery products. Journal of Engineering & Processing Management, [S.l.], v. 10, n. 1, p. 28-33, july 2018. ISSN 2566-3615. Available at: <http://jepm.tfzv.ues.rs.ba/index.php/Journal/article/view/187>. Date accessed: 22 oct. 2018. doi: https://doi.org/10.7251/JEPM1810028M.